Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Onion,large,chopped
- 1 cn Tomatoes,undrained(16oz)
- 1/4 lb Ham,sut in julienne strips
- 1/2 ts Cinnamon,ground
- 1 pn Nutmeg,ground
- Scallions,cut in 2" pieces
- 1 Chicken,cut in pieces(3-4lb)
- 2 Garlic cloves,chopped
- 1 pn Cloves,ground
- 4 Carrots,large,cut/2" pieces
- Rice,hot cooked
- 1/2 ts Tabasco sauce
- 1 tb Corn oil
- 1 c Chicken broth
Preparation
1. Heat oil in a large skillet; brown chicken pieces on all sides. 2. Remove chicken and set aside. 3. Saute onion and garlic in the same skillet until golden; drain excess fat. 4. Add tomatoes, broth, ham, Tabasco sauce, cinnamon, cloves and nutmeg to skillet; mix well. 5. Return chicken to skillet; cover and simmer 15 minutes. 6. Add carrots and scallions; cover and cook 10 minutes longer, or until chicken is tender. 7. Remove chicken and vegetables with a slotted spoon to serving platter; keep warm. 8. Cook pan juices over high heat, uncovered, until reduced by half; spoon over chicken. 9. Serve with rice if desired. Posted to MM-Recipes Digest V5 #012 by BobbieB1 on Jan 11, 1998
